2.
Gently beat the egg whites till a bit frosty. Sieved it over a fine sieve into
the milk mixture. Give it a few stir using a fork or chopstick to mix well.

3.
Place 1 to 1.5 tablespoon of mashed purple sweet potato into each rice bowl
(about 250 - 300ml) and use the back of a spoon gently press and spread out the
sweet potato evenly in the bowl.

4.
Next slowly sift the milk mixture into each bowl. Wrapped it with clear-wrap.

5.
Steam over medium heat for 8 minutes, open the clear wrap, add in a few pieces
of the reserve sweet potato cubes and ginkgo nuts and continue to steam on
medium heat for another 1 - 1 1/2
minutes till slightly firm.